Pea and mint dip with radishes
Bright green, fresh with mint and lemon, and made almost entirely from the freezer. Radishes give it a peppery crunch.
- Time
- 10 min
- Serves
- 2
- Kind
- Snacks
- Also
- Low carb
Made without gluten ingredients.
Method
- Put the frozen peas in a heatproof bowl, cover with boiling water and leave for 2 minutes, then drain well.
- Pick the mint leaves. Zest the lemon, then squeeze the juice. Crush the garlic.
- Put the peas, mint, garlic, lemon juice, half the zest, olive oil and a good pinch of salt in a food processor. Pulse until mostly smooth but with some texture.
- Taste, and add more salt or lemon if it needs it.
- Trim the radishes and halve any large ones.
- Spoon the dip into a bowl, scatter over the rest of the zest and serve with the radishes for dipping.
Tip Spread any leftover dip on toast, or stir it through hot pasta the next day.
Per portion
| Energy | 215 kcal |
| Protein | 7 g |
| Carbohydrate | 12 g |
| of which sugars | 7 g |
| Fat | 15 g |
| of which saturates | 2 g |
| Fibre | 7 g |
| Salt | 0.04 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- frozen peas200 g
- mint½ bunch
- lemon1
- garlic1 clove
- olive oil2 tbsp
- radishes150 g
